Robert Baugh

COO Chiles Group 

Robert brings more than 35 years of experience in the Hospitality and Service Industry to The Chiles Group, is a native Floridian and has an extremely diverse background. Most recently, he hailed from South Carolina where he held the position of General Manager of the Charleston Harbor Resort & Marina. His interest in Food and Beverage started at age 12, washing pots and pans in a small “mom and pop” diner and he has been in the hospitality industry to some degree ever since. He joined the Marine Corps at the age of 17 and spent a tour in the 3rd Marine Air Wing stationed in Tustin California. He graduated with honors from Johnson & Wales University in Charleston, SC with degrees in Culinary Arts, Business and Food Service Management and word has it “makes a mean Lowcountry Creole Shrimp and Grits”.

Robert’s experience includes front of the house at Charleston’s acclaimed Peninsula Grill (South Carolina’s only Relais and Chateaux property), Executive Chef of a 550 seat Caribbean themed seafood restaurant in Daytona Beach, Senior F&B Manager at the Club at Hammock Beach (a AAA four diamond luxury resort on the East coast of Florida) and spent several years as Assistant Director of Food & Beverage at Gaylord Opryland Resort and Convention Center in Nashville. Prior to his return to Charleston, Robert served as Director of food and beverage at South Seas Island Resort on Captiva Island, FL specializing in upscale weddings and events.

Robert spent several years as a commercial fisherman in both Florida and South Carolina, specializing in harvesting of oysters and clams and operated an Aquaculture business in the Mosquito Lagoon area: farm raising hard shell clams. His interests include boating, fishing, history, archeology, wine, organic farming, and sustainability.

He and his wife Joanna currently live in Bradenton with their three children, Riley 13, Elijah 11 and Ava 8. Robert is looking forward to working with the Chiles Group to further our initiatives as they pertain to sustainability, local sourcing of products, protecting our valuable resources and fostering a culture as great stewards of our environment.